Vegetable Antipasto Salad
An easy, flavorful vegetable antipasto salad brimming with tender artichokes, briny olives and sweet sun-dried tomatoes.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine Italian
Servings 4 people
Calories 261 kcal
For the salad
- 1 cup scallions chopped
- 1/4 cup artichoke hearts drained, chopped
- 1/4 cup sundried tomatoes in oil chopped
- 1 cup bell pepper chopped
- 1/2 cup olives sliced, kalamata or black
- 8 ounces tomatoes ripe, quartered
- 1/4 cup capers drained
- 1/4 cup parsley fresh, chopped
For the dressing
- 6 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic clove peeled, minced or grated
- 1 pinch salt
Add all salad ingredients in a large salad bowl except the dressing ingredients. Stir until combined.
In a small pot with a lid, add all dressing ingredients, close and shake well to emulsify the dressing.
Pour the sauce over salad and toss to coat. Serve immediately.
Calories: 261kcalCarbohydrates: 10gProtein: 2gFat: 25gSaturated Fat: 3gSodium: 605mgPotassium: 431mgFiber: 4gSugar: 4gVitamin A: 2375IUVitamin C: 76mgCalcium: 52mgIron: 2mg
Keyword Easy, Gluten Free, Healthy, No Cook, Soy Free, Vegan